Grain Free Pumpkin Biscuits


Grain Free Pumpkin Biscuits

All the fun of a fluffy, moist, pull-apart biscuit and none of the unhealthy ingredients!
Servings 6


  • 3 large eggs room temp
  • 1/4 cup butter or coconut oil melted and cooled to room temp
  • 1/4 teaspoon sea salt
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1/3 cup unsweetened coconut flakes
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon baking soda
  • 1/2 cup coconut flour


  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a high-speed blender combine eggs, maple syrup, butter or coconut oil, pumpkin puree, cinnamon, and sea salt in a large bowl.
  • In a large bowl, combine coconut flour, baking soda, and the optional unsweetened shredded coconut.
  • Add wet ingredients to dry and stir thoroughly to incorporate.
  • Spoon 1/4 cup blobs of dough onto parchment-lined baking sheet and flatten into 1 inch thick rounds. Wet fingers with water and smooth edges (optional).
  • Baking for 18 minutes or until biscuits are springy to touch and slightly golden around the edges. Cool 10 minutes before scraping off of parchment.
Course: Breakfast, Snack
Cuisine: American
Keyword: allergy friendly, Bakery, Dairy Free, dairyfree, Gluten Free, glutenfree, grain free, healthy, healthy breakfast, quick bread

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